META24 WORKFORCE LAB · GRADED TO THE CORE · PROJECT-BASED · A COURSE IN CULINARY ARTS & HOSPITALITY · MIDDLE SCHOOL · UPPER SCHOOL · GRADE 6–12 · 0.25 CREDIT · META24 LAB COMPETENCIES
Restaurant Business
The Business · the restaurant as a company · in Run the Kitchen · Culinary
3 weeks of Run the Kitchen · Culinary: The Concept · The Menu (Full Production) · The Model
The weeks are the course’s own, read from the lab; the catalog pads the last weeks with the capstone and the floor so the course fills a whole term.
THE MIX · HOW MUCH OF EACH CORE SUBJECT THIS COURSE CARRIES · IN ORDER
ART & DESIGNBUSINESS & ENTERPRISESCIENCEMATHTECHNOLOGY & TRADESREADING & WRITINGCODING & AI
The squares are a picture of a course — how much of each core subject its own rooms carry, read from the rooms’ text — never a score of a student. Every course in a lab is graded to the core across the board; the squares say which columns it feeds most.
WHAT YOU WILL BE ABLE TO DO
- Before a single dish, a restaurant is a CONCEPT — a clear answer to: who is the guest, what is the promise, and what is the price point?
- The menu is the product — and building a real one is the whole lab in one artifact
- The final business skill: knowing the numbers of your own machine BEFORE you build it
AT A GLANCE · 9 WEEKS
Q1 The Concept → The capstone, then the floor — The capstone · The Business
ALSO IN CULINARY ARTS & HOSPITALITY · RUN THE KITCHEN · CULINARY
A quarter
9 WEEKS · ONE QUARTERQuarter 1 · The Concept → The capstone, then the floor
WEEKS 1–9 · IN THIS OFFERINGTHE WEEKS · THE ROOMS EACH ONE OPENS
WK 1The ConceptTHE BUSINESS · THE RESTAURANT AS A COMPANY
Before a single dish, a restaurant is a CONCEPT — a clear answer to: who is the guest, what is the promise, and what is the price point?
WK 2The Menu (Full Production)
The menu is the product — and building a real one is the whole lab in one artifact. The full production, per the founder’s ask: concept → dish development → recipe writing and testing → PLATE COSTING → menu engineering…
WK 3The Model
The final business skill: knowing the numbers of your own machine BEFORE you build it. Startup cost, prime cost, break-even — and the honest failure math.
WK 4–9The capstone, then the floor
The capstone the track ends in, then the floor: the work is done in the room, logged in the room, kept in My Work.
THE PROJECT · WHAT THE QUARTER IS FOR
The capstone · The Business
The question. What does The Business ask you to be able to do by week 3?
The make. Every week's assignment and the quiz as practice: The Concept · The Menu (Full Production) · The Model · The capstone, then the floor
The evidence. Handed in through The Business inside Run the Kitchen · Culinary, kept in My Work; the Report reads it from there.
A course is a quarter, a semester or a year — nine, eighteen or thirty-six weeks — a project a quarter. Offered as the year, a semester or a quarter, it is the same course seen through a window. A lab is a family: its year, each of its tracks as a course, and its rooms. The evidence is what a student hands in through the room; the Report reads it from there. Nothing in the catalog is a grade.
THE PASS · THIS COURSE AND EVERY OTHER ONE
One pass includes Restaurant Business and every course in the catalog. Pick a pass, or enter a school code; checkout stays on this page.